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Cider Glazed Roasted Root Vegetable Stew

Summary

Description

This is a delicious recipe made with seasonal ingredients. This makes a great dinner in the fall and winter months.

Ingredients

1 cup

potato, Yukon Gold (peeled, diced into 1/2 inch cubes)

1 cup

parsnip (peeled, sliced into 1/2 inch slices)

1 cup

carrot (peeled, sliced into 1/2 inch slices)

1

leek (cleaned and sliced into thin half moons )

1 cup

sweet potato (peeled, diced into 1/2 inch cubes)

1 cup

rutabaga (peeled, diced into 1/2 inch cubes)

1

garlic (whole head (all cloves))

1 cup

apple cider

3 tablespoons

vegetable oil

2 tablespoons

butter, unsalted

4 cups

stock, vegetable

1 tablespoon

ginger, fresh (grated)

salt (to taste)

black pepper, ground (to taste)

Instructions

Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast for 50-60 minutes, until soft.

Meanwhile, toss the root veggies with 3 tablespoons of oil in a large bowl. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for 35 minutes.

In a large, heavy pot, melt the butter. Add the leeks and ginger and sauté for about 5 minutes. Add the roasted root vegetables and apple cider. Continue to cook for 10-15 minutes, until cider has reduced by half. Add the stock and bring to a boil. Reduce to a simmer, and cook for another 15-20 minutes. Remove garlic from oven and squeeze the garlic from the bulbs into a small bowl. Mash them well with a fork before adding it to the stew. Season stew with salt and pepper. Serve hot.